Shrimp Lo Mein

Packed with flavor, this shrimp lo mein recipe has tender juicy shrimp, veggies, and egg noodles in a simple sauce.

We love to make our own stir-fries at home to keep things fresh and healthy!

What Is Shrimp Lo Mein?

The difference between lo mein and chow mein is the noodles. While the dishes are fairly similar, there are some differences. Chow mein noodles are typically fried, while lo mein noodles are steamed.

I add shrimp because it tastes great and it a quick protein to cook. You can also make chicken lo mein or even just serve it with veggies!

This recipe is perfect for busy weeknights, it only takes about 30 minutes!

What You’ll Need For Shrimp Lo Mein

I use egg noodles which you can either buy dried or fresh at the grocery store (often found near the tofu). They can be replaced with spaghetti.

Shrimp: Use raw, peeled, and deveined medium-sized shrimp with the tails removed. If using frozen shrimp, run under cold water to thaw before adding them to the saucepan.

Vegetables: Fresh coleslaw mix, red peppers, and yellow peppers add some color to this dish! Try zucchini, baby corn, chopped spinach, or mushrooms to mix it up a bit!

Lo Mein Sauce: Soy sauce, hoisin, brown sugar, and sesame oil are mixed with water to create this sweet & savory sauce!

Optional toppers:  Try chopped peanuts, fresh bean sprouts, chopped basil or cilantro, and a sprinkle of red pepper flakes! Don’t forget sambal or sriracha for a spicy kick!

How To Make Shrimp Lo Mein

If you can cook noodles, you can make shrimp lo mein!

1. Prepare the sauce and cook the noodles
2. Lightly cook the seasoned shrimp just until pink and remove from the pan.
3. Add oil to the pan and saute peppers and coleslaw, add garlic and ginger.
4. Return shrimp to the pan with sauce. Heat and add noodles. Serve hot.

Holly’s Tips For Shrimp Lo Mein

• Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken and cling to the shrimp and veggies.
• Cook the shrimp just until pink, it will cook further once it’s added back in the final step.
• Shrimp lo mein makes a great next-day lunch for work or school, just reheat and serve.

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Did you love this Shrimp Lo Mein? Be sure to leave a rating and a comment below! 

4.93 from 117 votes

Author Holly Nilsson

Shrimp Lo Mein

Author Holly Nilsson

Servings 4 servings

Shrimp Lo Mein is chock full of fresh veggies and shrimp, with a sweet & savory sauce!

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Servings 4 servings

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

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Ingredients  

1x2x3x

• ▢ 4 ounces egg noodles dry uncooked, or ramen noodles, seasoning packets discarded, or 8 ounces fresh egg noodles
• ▢ 1 tablespoon vegetable oil
• ▢ 8 ounces medium shrimp peeled and deveined, tails removed
• ▢ 4 cups coleslaw mix or finely sliced cabbage
• ▢ ½ red bell pepper sliced
• ▢ 1 teaspoon grated fresh ginger
• ▢ 2 cloves garlic minced

Sauce

• ▢ 3 tablespoons less sodium soy sauce
• ▢ 1 tablespoon hoisin sauce
• ▢ 1 tablespoon water
• ▢ 1 teaspoon brown sugar
• ▢ 1 teaspoon toasted sesame oil

Instructions 

• Combine sauce ingredients in a small bowl and set aside.
• Cook noodles according to package directions. Drain well, do not rinse.
• Meanwhile heat oil in a large saucepan over medium-high heat. Season shrimp with salt & pepper. Add to the pan and cook just until it begins to turn pink, about 2-3 minutes. Remove from pan and set aside.
• Add more oil if needed and add coleslaw mix and bell pepper to the pan. Stirfry 3-4 minutes or until it begins to soften. Add ginger and garlic to the pan and cook 30 seconds more.
• Stir in shrimp and sauce. Cook until shrimp is cooked through, about 2 minutes. Add noodles and toss well to combine.

Notes

This recipe uses egg noodles which you can either buy fresh at the grocery store (often found near the tofu) or dried. If you don’t have any on hand, spaghetti will work just fine.

Don’t rinse the noodles after cooking; leaving them will keep them just starchy enough to help thicken the sauce so it clings better to the shrimp and veggies.

Cook the shrimp just until pink in step 3. It will cook further once it’s added back in the final step.

Store leftovers in an airtight container in the fridge for up to 3 days. 

Reheat in the microwave or in a saucepan until heated through. 

4.93 from 117 votes

Nutrition Information

Serving: 0.25of the recipe | Calories: 248 | Carbohydrates: 30g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 167mg | Sodium: 925mg | Potassium: 287mg | Fiber: 3g | Sugar: 6g | Vitamin A: 552IU | Vitamin C: 47mg | Calcium: 123mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Lunch, Main Course

Cuisine American, Asian

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